2024 Feijoa and Riesling Co-Ferment

This is something we’ve been playing around with for the last few years, refining year on year. 250 kg of riesling and 100 kg of feijoas, sourced from a couple of different sites a stones throw apart on the south bank of the Waipara river. Both direct pressed, co-ferment in neutral oak. Settled and stabilised over the winter, bottled in the spring with the addition of frozen juice to reach 13 g/l residual sugar before fermenting dry in bottle. Only 290 bottles were made.

Effervescent, boldly fragrant and textural.

Unfined and unfiltered. No added sulphites.

11.5% abv.

Unfined and unfiltered. 

Minimal added sulphites.